Summer Lemon Shortbread Cookies

As September rolls in and the days start getting just a little shorter, I find myself holding onto summer in every way I can — warm afternoons, golden light, and especially those fresh, zesty flavors that feel like pure sunshine. And for me, that often means baking something simple and comforting… like these Lemon Shortbread Cookies.

There’s something so satisfying about a recipe that doesn’t try too hard — just a handful of good ingredients, a little lemon, and the time to slow down and enjoy the process. I came across this one a while back and have tweaked it over time to get just the right balance of buttery richness and citrus brightness. It’s the kind of cookie I love to share — whether at an open house, with friends over coffee, or as a little treat to brighten an ordinary day. I hope they bring a bit of sunshine to yours, too.

I hope you enjoy them as much as I do — and that they bring you one last sweet taste of summer.

Lemon Shortbread Cookies

Preheat oven to 325 degrees

Ingredients:

• 1½ cups butter (salted, softened)
• 1 cup powdered sugar
• 3 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 3 cups all-purpose flour

Directions:

If you're using cookie cutters, line two baking sheets with parchment paper.

Add the softened butter to the bowl of your mixer and blend on medium speed until smooth. Add the powdered sugar, lemon juice, and lemon zest, and continue mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed. Add the flour and mix until the dough is well blended.

Gently press the dough into an ungreased cookie sheet. Alternatively, roll out the dough to about ¼ inch thickness and cut into your desired shapes. (I used parchment paper on my baking sheet, but it’s optional.)

Bake for 12–15 minutes, just until the edges are slightly golden. Do not let the cookies brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Decorate with icing and sprinkles, or dip in melted chocolate once cooled.

Recipe adapted from JoCooks.com